Mushroom kabsa rice

Name: Mushroom kabsa rice
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 packet Mushroom; 1 cup Foxtail millet; 1 1/2 cup Water; 1 tbsp Ghee; 1 tbsp Coconut oil; 1 Bay leaf -; 1 Onion (big) - thinly sliced; 1 Tomato (big)- (grinded to puree); 5 Green chillies - slit lengthwise; 1 tbsp Ginger garlic paste-; 1 1/2 tbsp Kabsa masala-; 1 Black lemon; 1 Coal - piece (for flavouring); as needed Almonds, black raisins roasted in ghee

Subapriya Rajan G @cook_26545366

#MyFirstRecipeI participated in the culinary queen 2020 (samayal rani 2020)contest conducted by rotary club of madras central adithya and won culinary queen 2020 runner up award. This mushroom kabsa Rice was the main dish prepared by me for the contest. This is basically an Arabian food done with chicken or mutton. I re- created this with mushroom and foxtail millet especially to introduce the fantastic flavour to the vegetarians

Subapriya Rajan G @cook_26545366

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Ingredients

40 mins

2 people

1 packetMushroom
1 cupFoxtail millet
1 1/2 cupWater
1 tbspGhee
1 tbspCoconut oil
1Bay leaf -
1Onion (big) - thinly sliced
1Tomato (big)- (grinded to puree)
5Green chillies - slit lengthwise
1 tbspGinger garlic paste-
1 1/2 tbspKabsa masala-
1Black lemon
1Coal - piece (for flavouring)
as neededAlmonds, black raisins roasted in ghee

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Steps

40 mins

1

Kabsa masala: cinnamon sticks 4 big pieces, green cardamom 6, black cardamom 5, nutmeg 1, coriander seeds 1 tbsp, cloves 1/2 tbsp, pepper 2 tbsp,cumin 1 tbsp, star anis 5, saffron few strands, turmeric powder 1 tsp. In a hot pan add all the above except turmeric powder and fry till aroma releases and grind to powder then add turmeric powder to it. *Wash and Soak the millet for only half an hour
2

In a heavy bottom kadai, add ghee and coconut oil. When it heats up add the bay leaf.
3

Add onions and chillies and saute well till the onion turns translucent.
4

Add ginger garlic paste and saute till raw smell goes off.
5

Add kabsa masala and mushroom and mix well. Then add salt and pureed tomatoes and Mix well. Cover and cook for 2 to 3 mins.
6

Then add water and bring to a boil.
7

Simmer the stove and Add black lemon, foxtail millet and mix well. Then cover the lid and cook for about 10 Mins
8

After 10 mins. Keep an iron dosa tawa on the stove and keep the kabsa pot on top of that and cook for 5 Mins, by now all the water should have evaporated.
9

Now switch off the stove. Burn the coal till it catches fire.keep it in a very small bowl and keep that bowl at the centre of the kabsa pot and pour 1/2tsp of ghee on the coal.. it smokes out. Quickly cover the kabsa pot with a cloth and on top of that cover with lid. Leave it for 5 mins
10

After opening garnish with roasted almonds and black raisins and serve with raita and papad